Just freakin' AWESOME. About to put my shrimp on the BS and I can't hardly wait after drooling all over myself and my stomach grrrrowling like crazy and my wife asking me 'why the trance look'................

jon

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“The two most important days in your life are the day you are born and the day you find out why.” -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve -the Root Beer Lady

Here is a little video of the first pizza we cooked. You can admire Craig's skills

P.S.: Peter sorry for the comments on the video, definitely rated R. Let me know and I will put some classical music in the back ground.

Antoine

Antoine,

I can't speak for France, but in the U.S. that video would be G-Rated.

It wasn't shown in the photos but one of the funniest scenes was having about six or seven of the attendees converging with their cameras on several of the pizzas as they came out of the oven and were put on display. They surrounded the pizzas and took shots of the pizzas as though they were famous celebrities. I jokingly called them pizza paparazzi.

This was an event that I think will linger with us for some time. And so it should be.

Java is a doll! Umm, what's the boy equivalent of dog doll? Never the less, he is one wonderful dog! Super sweet and I do think one of my favorite photos is of Craig holding Java in front of the oven. He has the most gentle mouth and loves tennis balls just as much as my Miss Ellie. :-*for Java. He can give me a big old wet kiss any time!

So So Sad I could not attend!! I just plowed thru the 7 pages! What a crew and what an Historic event !! I had my first 3 parties in a row weekend so I did get my share of pizza, however the camaraderie and good times that go along with this kind of gathering is priceless!! few questions.? 1) You mentioned 40 pizzas . How many bottles of wine? 2) chau, where do I get the device for cutting the curd? looks homemade? 3) peter, hope you are not speaking of me posting too much I am trying to cut back!4) Is there anyway the TPS#3 could be off mobile season so Larry and I can attend ( and its not 106!) we were both slaving away behind a hot oven

So glad it went well , the pies are allways spectacular from you all and the dough looks beautiful !! who's up for an east coaster summit or a neutral midwest ?? we will just about all have our own oven if we go to Lorenzo's!!many regrets Johnkeep posting guys and gals please !!!

John, that neat little device was made by Bill (wheelman). I am sure he can tell you more about it. He used it to cut the finished cheese into even pieces. It's a great tool for cutting large volumes of cheese.

A fantastic and inspirational weekend for me. It was truly a pleasure meeting you all after seeing your work for years here on the forum. I learned a lot from you all and celebrate the fact that pizza brought a diverse group of people together so easily.

None of this would be possible without Craig and his generosity. Thank you for opening up your home to us and for being a terrific host. I'm looking forward to next time already.

A fantastic and inspirational weekend for me. It was truly a pleasure meeting you all after seeing your work for years here on the forum. I learned a lot from you all and celebrate the fact that pizza brought a diverse group of people together so easily.

None of this would be possible without Craig and his generosity. Thank you for opening up your home to us and for being a terrific host. I'm looking forward to next time already.

Thanks Zane. I'm really glad you and Brandon could make it. The VIA313 pies were awesome as always!

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

I stared at the collection of bottles of wine for some time, to see what kinds and brands were there. I would guess around fifteen bottles. I had brought a few bottles from home and I made a detour from the airport (Houston Hobby) to Spec's in downtown Houston to pick up a few more bottles. The photo at Reply 95 at http://www.pizzamaking.com/forum/index.php/topic,26074.msg263388.html#msg263388 looks about right for the number of bottles of wine.

3) peter, hope you are not speaking of me posting too much I am trying to cut back!

No, you are fine. On this point, I told Norma that I did some calculations based on our posting rates since we became members of the forum and that she should become the top poster on the forum sometime next January. That should make her the reigning champ for some time to come.

A dazzling display of Neapolitan expertise and an inspiration for me and many! I respectfully request references to discussion about forum members be deleted from this thread and allow the beauty of the pies and the energy of the participants shine. Mark

Mark, I agree. I had a wonderful time with some very knowledgeable pizza enthusiasts. The only tense moment for me was when I clogged, and I mean seriously clogged Craig's garbage disposal with brussel sprout cores.

But we will never forget our adventure unclogging it. Hopefully Antoine will post a picture he took of us working on it.

The silver lining was I got a good workout in working on it.

Yes, that was an unforgettable adventure! I think Antoine will be posting a picture soon. He just wanted my blessing to do it.

You did get quite the workout, plunging away. Are your arms, back and shoulders sore? I was worried that it might affect your ability with using the peel. But of course it did not, and proof is in the pics!

Ok, since you bring it up here it is.I have to say the whole thing was really funny. I knew Brussels sprouts were good for you, but turns out they can give you a good workout out too

Brussel sprouts will never see a garbage disposal again by my hand. Craig was sweating from plunging and I was sweating from anxiety! It's funny now, but boy...And Craig was such a good sport about the whole thing.